Process of preparing fruits



a citizen of the United States, residing at.

w more prevents sugaring or crystallizing of Patented June so, 1925. v

UNITED? STATES,

OTTO J. STEIN'WAND, 0F SELMA, CALIFORNIA.

rnocnssor PREPARING raurrs.

No Drawing.

T 0 all whom it may concern Be it known that I, O'i'ro J STEINWAND,

Selma, in the county of Fresno and State of California, have invented certain new and useful Improvements in Processes of Preparing Fruits, of which the following is a specification.

This invention relates to processes of preparingfruits, and more particularly to a process of preparing raisins, and similar fruits, such as dried peaches, apricots, prunes, and other dried fruits, to produce a fruit butter, jam, or fruit filler for pies, cakes, and fruit or fruit filled confections. In the treatment of raisins and similar fruits, it hasheretofore been proposed to dip the raisins oroth'er fruits in water, or subject them to a steam treatment, to soften the skin and facilitate removal of the seeds.

In thepresent invention, raisins and other fruits are dipped in warm water at a lower temperature than that heretofore employed,. "so that the fruits willretain their natural the same time, the 'pulp will flavor and at assume a jellylikecondition. The temperature employed is referably from 170 to 200 F. After the 'ruitis removed from the warm water, itis then dipped in a lye solution to remove the skin. 'It is then dipped infcold water to remove the lyeand cool the fruit and a substance is produced that is smoother, more palatable, and more pleasant than similar products heretofore obtained when the water treatment is usedalone and a highen temperature employed or when the lye treatment is used alone.

The sudden cooling of the raisins, after being dipped in the hot lye solution furtherthe fruit, which has heretofore very materially interfered with the marketing of seeded raisins. I

An object ofthe invention is the produc tion of a jelly-like or soft fruit butter-like product, in which the natural flavor and taste of the fruit; is preserved and in which the vitamines and other beneficial elements of the raw fruit" are not lost by cooking. A further object of the invention is the provision ofa product suitable for use as a base in the manufacture of jams, jellies, preserves, confections, and similar products.

In practicing the process, the raisins, or other fruits, are first freed from stems,

. is avoided.

Application filed July 19,1924. Serial l qo. 727,070.

seeds, and pits, and thoroughly cleaned and.

graded byany proper means. They are then dipped in Water, heated sufliciently to cause the tissues of the fruit to be disrupted and penetrated by the syrupy, fruit sugars present in the fruit. The temperature-employed in this step of the process is from 170 to 200 F., and the time of the procto the size and condition of the fruit. By employing a temperature near 200? F., less ess varies from 3 to 7 minutes, according time '18 employed in the treatment and con versely, Whena lower temperature is em ployed, the fruit is immersed in the Water for a longer period of time. After the fruit has been removed from the water, it 'is then dipped in a 'hot solution of soda lye of proper strength and temperature to entirely remove the skin or to remove the outer,

harder part of the skin and render the inner part soft and pulpy." The lye solution shouldbe maintained at a temperature ranging from 180 to 200 F., according to the time of immersion and the strength of the solution. The lye solution is formedby dissolving 16 ounces, of sodium hydroxid in from 3 to 5 g'allons of water. The fruit should be submitted to the action of the lye solutionfor a period varying from 15 to 30 seconds, according .to the strength of the solution, and its temperature. The fruit is then instantly washed and agitated in cold water to cool it and remove alltraces of sodium hydroxid.

. It is then reduced to a homogeneous mass by running it through a burr mill, attrition mill, orother suitable apparatus that will thoroughly comminute the pulpy mass and mix it to a perfect smoothness and uniform consistency.

In the case of raisins and other fruits which have a large portion of their acidity in or near the skin, the portion of acidity lost in the process is restored by the addition of a suflicient quantity ofcream of tartar or tartaric acid.

By means of the process described, I obtain a soft jelly-like product in which the natural taste, and flavor of the fruit is retained and in which the cooked effect which would be obtained if the fruit were sub-.

mitted to treatment at higher temperatures scope oi? the subjoined claims may be widely varied without departing from the spirit of -the.invention or the I claimz 1 1. The process of treating fruit which comprises immersing it inhot water at a;- temperature below 200 F., then dipping the fruit in a 'lye s'olution to remove the skin, and then reducing the same to a homogeneous mass toform a jelly-likeproduct.

;2 The process of 't-reatlng fruit which comprises immersing-it in hot water at a temperature below 200 F., then, dipping the fruit in a lye solution to remove the skin,

then rinsing the fruit incold water, and then reducin it to a homogeneous mass to form a jelly ike product.

3., The process of treating fruit which comprises immersing it in hot water at a ,temperature'below2 00 F. then dipping the fruit in a l e solution at a temperature be- -low 200 to remove the skin, and then reducing ,a j'ell -1ike product. i 4. The process of treating fruit which it to a homogeneous mass to formcomprises immersing'it in hot water at a temperature below 200 F. for a period of from 3 to 7 minutes, then dipping it in a I a jell dike product.

' 5. 'lhe homogeneous mass to form a jelly-like product. 6. The processflof treating fruit which temperature between" 170 and 200 F. for a period of from 3ft); 7 minutes," then dipin hot water 40 comprises immersing it i'n"hot water at a pingthe fruit in a hot lye solution at a tem-y perature below .212- F.

or. a period of from 1 5 to 3( -se"conds .to j'r'emove the skin, then rinsing it in cold' water, and then re-= ducing it to a homogeneous masstoform a jelly-like product. a In testimon whereof, I in presence ogtwo witnesses.

I or'ro- J. STEINWAND. Witnesses E. C. LAUG N,

Dr. A. R. TEINWAND'.

aflix mysignature l 

